Gran Fettuccine Emilio

TO MAKE MEAT SAUCE

Step 1

Heat butter and oil in a 4 quart saucepan. Add onion, carrot and celery; cook until tender.

Step 2

Add meats. While cooking, break up meat with a fork; cook until brown. Drain off fat.

Step 3

Stir in pepper, tomato sauce, and 1/2 cup white wine and beef broth; simmer, covered for approximately 1 hour.

Step 4

Trim fat from prosciutto and place fat in a 10-inch skillet.

Step 5

Cook over low heat until fat is rendered, leaving any brown bits that remain in pan (adds good flavor).

Step 6

Add mushrooms to fat in skillet; cook until just colored, adding a little butter if necessary.

Step 7

Cut prosciutto into julienne strips. Add prosciutto and remaining wine to skillet; simmer for 5 minutes.

Step 8

Stir prosciutto mixture into meat sauce.

TO PREPARE BECHAMEL

Step 9

Melt butter over low heat in a 2-quart saucepan. Blend in flour with a wire whisk; cook for 1 minute.

Step 10

Add milk gradually, stirring constantly.

Step 11

Once blended, cook, stirring occasionally, until mixture thickens and comes to a boil. Remove from heat.

Step 12

Add pepper and nutmeg.

Step 13

Blend bechamel sauce into meat sauce with a wire whisk.

Step 14

Cook fettucine according to package directions; drain. Reheat sauce.

Step 15

For each serving use 2/3 cup sauce and toss fettucine with sauce in a large bowl or tureen to coat well.

Step 16

Sprinkle 2 tablespoons cheese and a little freshly ground pepper over each serving.